Instant Pot Blackberry Chia Jam

This healthy and super easy homemade Instant Pot Blackberry Chia Jam comes together in minutes! Spread it on a classic pb & j, or as a delicious topping on pancakes, waffles, french toast, and ice cream, or add into smoothies, yogurt, or oatmeal. The options are limitless!

A small Weck jar of blackberry chia jam made with Oregon Marionberry blackberries. A spoon is dipped into the jar.

THIS POST IS SPONSORED BY THE
OREGON RASPBERRY AND BLACKBERRY COMMISSION

YOU GUYS!!!

Did you knoooow that you can make homemade jam quicker than you can make the biscuits that you're going to spread it on?!?! No canning, no babysitting fruit while it cooks in a pot, no horrendous amounts of refined sugar. Just pure berry bliss. (sighs of happiness)

Jump to:

🪄 The magic of the Instant Pot
🌟 Frozen berries just make sense. Here's why...
👩‍🍳 How to use this super tasty jam!
💭 Frequently asked questions
✨ More tasty recipes using berries!
💕 Follow along!
📖 Recipe

Frozen Oregon Marionberries on a white background next to a jar of blackberry chia seed jam.

And because we are using frozen Oregon Marionberries (aka the best blackberries evvvvuuurr), we have VIP access to the glorious summertime vibes and flavors that these special blackberries deliver even though we are still wearing our winter coats...in March. What gives with this March weather anyway?

Would anyone like a jar of Blackberry Chia Jam?!

Yes?!

Hang on a minute...I'll be right back....

A close-up view of a jar of blackberry chia seed jam made with Oregon Marionberry blackberries.

Here you go! See how fast that was?!

🪄 The magic of the Instant Pot

YOU GUYS, only ONE MINUTE of pressure cooking in an Instant Pot and a jar of summer berry heaven will be in your hands quicker than two shakes of a unicorn's tail...plus the time it takes for the IP to get to pressure. It's instant, but let's be honest. It's not quite that instant.

I feel slightly sneaky. Like I've figured out how to cheat the jam making system because this jam is just way too easy to make (quiet evil chuckle). No canning here! My grandmother and my great grandmother were canners. If my foggy childhood memories serve me well it seems that most women of their two generations knew how to can. Peaches, applesauce, cucumbers turned into pickles, veggies of all types, and even the tuna from my grandpa's albacore fishing outings on the Pacific Ocean were transformed into highly coveted cans of food. And loads of jam. Canning was a normal part of life in the kitchen.

I recently read that canning is on an uptick and gaining traction with millennials. Not out of necessity as it was for past generations but because we are becoming ever more aware that convenience is not always interchangeable with quality and that our health and nutrition would fare better if we turned back to whole foods versus processed.

Looking down on the top of a jar of blackberry chia seed jam.

As for myself, I have yet to embrace canning. I'm also not a millennial. But I love homemade jam. And I have a high value for unprocessed foods that burst with their natural flavor as if just picked, which is exactly what we get with frozen Oregon Marionberries. My beloved home state Oregon Marionberry farmers pick their marionberries at the peak of ripeness and then freeze them within 24 hours of being picked, locking in maximum taste, juiciness and nutrition. (high fives all the Oregon berry farmers)

🌟 Frozen berries just make sense. Here's why...

Year round availability (which means homemade jam ALL YEAR LONG!)
Portionability (use just what you need and save the rest for later)
Economical (long life, no waste!)
Maximum nutrition and taste
Amazing homemade jam ALL YEAR LONG! (just making sure you're paying attention)

So yeah, I'm feeling giddy that with a little help from my Instant Pot, I am able to make a super tasty homemade jam reminiscent of the jams my great grandmother made but without the all-day endeavor and ridiculous amounts of refined sugar.

A close-up view of two tasty biscuits topped with blackberry chia seed jam.

👩‍🍳 How to use this super tasty jam!

Classic pb & j (obviously)
Dolloped on flaky, buttery biscuits
Added to smoothies
As a topping for pancakes, waffles, or French toast, or ice cream
Use as a filling for these drop-dead tasty hand pies!
Stuffed into crepes
Stirred into plain unsweetened yogurt (definitely an awesome, more nutritious alternative to the crazy high sugary fruit-on-the-bottom yogurts at the store)
Swirl it into oatmeal
Top a wheel of brie cheese with a few spoonfuls of jam, wrap the whole thing in some gluten-free puff pastry and bake at 400ºF (who's getting hungry?)
Give as a gift! (thinking Mother's Day, Father's Day, Winter holidays, hostess gift)

You get the idea.

💭 Frequently asked questions

Where can I find Oregon Marionberries?

Oregon Marionberries can be found in your local grocery store’s freezer section. Just look for a “Made in USA” label on the packaging and they will be Oregon Marionberries! If you are unable to find frozen blackberries that specifically say Marionberries on the package they may just be anyway since over 50% of the blackberries grown in Oregon are Marionberry blackberries! How’s that for a fun fact?!`

Can I can jam in my Instant Pot?

The short answer is no. The Instant Pot is a pressure cooker and not a pressure canner. While you may see some sites claiming that it's okay to use the IP for canning high-acid foods such as jam, pressure cookers like the IP do not maintain consistent, adequate pressure. The IP also heats and cools too quickly to be able to use it to safely pressure can foods. If you are interested in digging further into the reasons for NOT using the IP as a pressure canner check out this site and this site. My suggestion, for the sake of food safety, is to buy an actual pressure canner if you are interested in canning.

Can I make this jam with other berries besides Marionberries?

Yes! Raspberries, strawberries, blueberries would all work!

A breakfast serving tray with a plate of biscuits topped with blackberry chia seed jam.

Now go make some jam and show me what you are going to eat it with on Instagram Stories! I want to see your awesome ideas!

I'll be waiting, with my own spoonful of jam in hand. ♡

✨ More tasty recipes using berries!

💕 Follow along!

Subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook for more tasty recipe inspiration!

DID YOU MAKE THIS RECIPE? If so, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!

📖 Recipe

Instant Pot Blackberry Chia Jam

5 from 15 reviews

Author: Shannon Emery
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Yield: About 2 cups 1x

Print Recipe

Description

A healthy and super easy homemade blackberry jam that comes together in minutes! Use it on the classic pb & j, a super tasty topping on pancakes, waffles, french toast, and ice cream, or add into smoothies, yogurt, or oatmeal. The options are limitless!

Ingredients

Scale

4 cups frozen Oregon Marionberries
2 tablespoons pure maple syrup (see Notes)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
⅓ cup chia seeds

Cook Mode Prevent your screen from going dark

Instructions

To the Instant Pot, add frozen berries, maple syrup, lemon juice, and vanilla extract. Stir briefly to coat the berries.
Close and lock the lid on the Instant Pot (see Notes). Position the steam release handle to Sealing. Press the Pressure Cook function (or your IP might say Manual instead) and use the [+] or [-] button to set pressure cooking time to 1 minute. Press the Pressure Level function to set the cooking pressure to High.
Once finished cooking, allow the Instant Pot to naturally release for 10 minutes. Then turn the steam release handle to the Venting position to release any additional steam until the float valve drops down. Press Cancel, turn the Instant Pot off and remove lid.
With a fork or a potato masher, mash the berries until you've reach a desired consistency. (I like my jam a little more on the chunky side.)
Add chia seeds and stir quickly to incorporate and to prevent the chia seeds from clumping. You'll notice within minutes that the jam will begin to develop a thicker consistency as the chia seeds do their magic and turn the berry mixture into jam! Allow the jam to rest for 15 minutes or so.
Transfer jam to desired storage jar and place in the refrigerator. I allow my jam to rest in the fridge for about an hour before I dig in because this allows the chia seeds to break down and become soft (versus crunchy) while also creating an even thicker, tasty jam-like consistency.
Enjoy on just about everything!

Equipment

Notes

Prep time does not include the time that the jam is chilling in the refrigerator. Cook time does not include the time it takes the Instant Pot to pressurize or the natural release time.

I love that this jam is minimally sweetened and that the natural sweetness of the Marionberries are allowed to shine. However, if you prefer your jam to be sweeter, you can definitely add more maple syrup!

Some of you might be wondering where the water is at. Don't worry! No water is needed for this recipe. While the Instant Pot heats up, the berries will begin to thaw and produce enough of their own liquid to create the steam needed to create pressure.

Jam can be stored in the refrigerator for up to 1 week, or freeze for up to 3 months.

Category: Jam
Method: Instant Pot
Cuisine: American
Diet: Gluten Free

Keywords: jam, chia jam, blackberry recipes, berry jam, instant pot recipes, easy recipes

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Thank you to the Oregon Raspberry and Blackberry Commission for sponsoring this post and for supporting the hardworking Oregon caneberry farmers who bring us delicious berries that we can enjoy year-round! And thank you to those of you who support the brands that allow Pass Me Some Tasty to keep cooking up the tastiness! Be sure to follow along with all of the tasty berry happenings in Oregon by following @oregonberries on Instagram and FB, @orbc on Twitter, and @orberries on Pinterest!

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